Pear Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pears tossed in warm cinnamon and ginger, baked under a crumbly buttery oat and walnut topping with honey. A simple and comforting fall dessert that's less heavy than pie. Serve warm with ice cream or whipped cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 ripe Bartlett pears (sliced ¼-inch thick, about 3 pounds)
- ¼ cup granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour (or gluten free flour)
- ½ cup 1 stick unsalted butter (cut into a few pieces)
- ¼ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup whole wheat flour (or additional all-purpose flour)
- ½ cup roughly chopped walnuts or pecans (optional)
- ¾ teaspoon kosher salt
- Vanilla ice cream (or whipped cream or vanilla Greek yogurt, for serving)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 374mg
- Total sugar
- 62g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 490mg
- Calcium
- 141mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.